Cheesy Jalapeño Popper Quesadillas

Spicy and cheesy quesadillas with a jalapeño popper twist. Perfect for a quick snack or appetizer!

Prep Time

15 minutes

Total Time

30 minutes

Calories

650 kcal

Difficulty

Easy

Equipment

4 items

Cost

£2.18/serving

Season:

Meal Type:

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Ingredients

Servings

2Jalapeños(Fresh, stemmed and seeded (adjust to your spice preference))

£0.60

4ozCream Cheese(Softened)

£1.20

1cupCheddar Cheese(Shredded)

£2.00

1cupMonterey Jack Cheese(Shredded)

£2.50

2Green Onions(Chopped)

£0.50

0.5tspGarlic Powder

£0.10

8Tortillas(Flour or corn tortillas (6-inch size))

£1.50

2tbspButter(Or cooking oil)

£0.30

PinchSalt(To taste)

£0.01

PinchBlack Pepper(To taste)

£0.02

Total Cost

£8.73

£2.18 per serving

Instructions

1.
Finely dice the jalapeños (removing seeds and membranes for less heat, if desired).
2.
In a mixing bowl, combine the softened cream cheese, cheddar cheese, Monterey Jack cheese, diced jalapeños, chopped green onions, garlic powder, salt and pepper. Mix well until evenly combined.
3.
Spread a generous layer of the cheese mixture onto half of each tortilla.
4.
Fold the tortillas in half to form quesadillas.
5.
Melt the butter (or heat oil) in a large skillet over medium heat.
6.
Place the quesadillas in the skillet, cooking for 3-4 minutes per side, or until golden brown and the cheese is melted and gooey. Press down on the quesadilla gently with a spatula to ensure even cooking.
7.
Remove the quesadillas from the skillet and let them cool slightly before slicing into wedges.
8.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (200g)

650 kcal / 2720 kJ

Carbs

35g

13% of RDA

Fat

45g

64% of RDA

Protein

30g

60% of RDA

Detailed Breakdown

Fibre

3 g

10% of RDA

Sugar

5 g

6% of RDA

Sodium

900 mg

39% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

For extra flavor, add cooked bacon bits or a sprinkle of chili powder to the cheese mixture.

Serve with your favorite toppings like sour cream, salsa, guacamole, or pico de gallo.

If you don't have Monterey Jack cheese, you can use all cheddar, or another cheese that melts well.

Adjust the amount of jalapeño based on your preferred spice level. You can even add a small amount of finely chopped serrano pepper for a spicier kick.

To prepare in advance, assemble the quesadillas and store them in the refrigerator until ready to cook.

Cooking Equipment

Large skillet

Cutting board

Knife

Mixing bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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